Oriental Pickled Fish in a Jar

Oriental Pickled Fish in a Jar

I have a jar of fish sauce with what is apparently a length of pickled fish in the liquid. This product was packed in Bangkok, Thailand and I think it is for Vietnamese but perhaps it is for Thai or Chinese cuisine.

The label reads:

Fish Sauce Huong Vi Que Huong Mam Lac

and there is a note "Premium Quality" and the contents are listed as "fish, sugar, and salt."

How is this product to be used?

Is only the liquid used and as a fish sauce?

If the fish is used it eaten a garnish over rice or noodles or as part of a sauce? Or diced into a soup?

Is this Viet? Are there similar Thai and Chinese products?

What is the shelf life?

Can someone refer me to an internet discussion of this type of product or recipes?